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Li Yuan Jiujia (Hua Xi International Branch)

Cantonese cuisine · ⭐ 4.5

No. A6, Jianguomenwai Street, Huaxi International Center, Building C, Units C2–C3

Dishes

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  Braised Pork Belly

  Braised pork belly is a dish made with fatty pork belly. After blanching to remove odor, it's simmered slowly with caramel color, soy sauce, and cooking wine until tender, then reduced to a glossy finish. The dish has a bright red color and is rich but not greasy.
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  Li Yuan Yango Mango Sago Dessert

  Liyuan Yangzhi Ganlu is a dessert made with mango, sago, coconut milk, and pomelo flesh. Mango puree is mixed with coconut milk, then combined with cooked sago and fresh pomelo, chilled until set. Rich texture with distinct layers.
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  Charcoal-Grilled Cantonese Pork Rice

  Claypot腊味饭 features cured sausages and pork, cooked with rice in a clay pot over open flame. Rice is washed, placed in the pot with water, topped with sliced腊味, then slowly simmered until the rice absorbs the rich flavors and oils from the腊味, resulting in distinct, fragrant grains.
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  Flowing Custard Bun

  A custard-filled bun made with flour dough and a creamy egg yolk filling. The dough is fermented, filled with a mixture of eggs, milk, butter, and sugar, then steamed to create a soft exterior and a flowing inner texture.
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  Seafood Soup with Imperial Rice

  Seafood Imperial Rice Soup is made with fresh seafood like shrimp, crab, and shellfish simmered in broth, then mixed with rice to absorb the rich flavors. Prepare seafood, sauté with ginger and scallions, add water or broth, boil, then cook rice until soft, finally season.
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  Roast Squab

  Roast squab is a dish primarily made with young pigeons as the main ingredient. After marinating, the squabs are roasted over charcoal or in an oven until the skin turns golden and crispy, while the meat remains tender and juicy. Aromatic spices can be added during roasting to enhance the flavor.
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  Slow-Cooked Premium Soup (Half Pot)

  Old Fire Delicacy Soup (Half Pot) is made with ingredients like chicken, pork ribs, bones, or seafood, combined with Chinese herbs such as goji berries, red dates, and astragalus. Slow-cooked over low heat for 2-4 hours to fully release nutrients.
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  Lobster and Crab Soup Dumplings

  Crab and lobster soup dumplings made with fresh crab and lobster meat, seasoned and wrapped in thin dough, then steamed. Delicate skin filled with rich seafood broth, offering a delicious taste.
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  Golden Pillow Durian Pastry

  A pastry filled with golden pillow durian flesh, wrapped in flaky dough and baked to perfection. Rich, sweet, and aromatic.
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  Snow Peak Majesty

  Snow Peak Mountain is a stew made with fresh lamb and vegetables like potatoes and carrots. Lamb chunks are simmered with vegetables in water and seasonings until tender, resulting in a rich, flavorful broth.
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  Hong Kong-style Roasted Milk Duck

  香烧港式乳鸭是一道以嫩鸭为主料，经过腌制后挂炉烤制而成的菜品。鸭子通常选用肉质细嫩的乳鸭，腌制时加入多种香料和调味料，烤制过程中使鸭皮酥脆、鸭肉鲜嫩多汁。
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  Braised Chicken Feet in Abalone Sauce

  Braised chicken feet in abalone sauce is a refined Chinese dish, featuring chicken feet as the main ingredient, carefully cooked and finished with a rich abalone sauce. The chicken feet become tender and soft after stewing, while the addition of abalone sauce imparts a savory seafood flavor, resulting in a complex and layered taste experience.

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